Cherry Pie

A classic cherry pie is a dessert that evokes comfort and nostalgia. With a buttery, flaky crust and a sweet-tart cherry filling, it is perfect for family gatherings, holidays, or simply as a special treat after dinner.

Why You’ll Love This Recipe

This cherry pie offers a balance of tender, juicy cherries and a crisp, golden crust. The filling is made with fresh or frozen cherries, lightly sweetened to let the fruit’s natural flavor shine. It is a dessert that is both elegant and approachable, appealing to both seasoned bakers and beginners.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• all-purpose flour

• unsalted butter, chilled and cubed

• granulated sugar

• salt

• ice water

• fresh or frozen pitted cherries

• cornstarch

• lemon juice

• vanilla extract

• egg (for egg wash)

directions

1. Prepare the pie crust by combining flour, salt, and chilled butter in a bowl. Cut the butter into the flour until the mixture resembles coarse crumbs. Gradually add ice water until the dough comes together. Divide into two discs, wrap in plastic, and refrigerate for at least 1 hour.

2. Preheat the oven to 375°F (190°C).

3. In a large bowl, combine cherries, sugar, cornstarch, lemon juice, and vanilla extract. Stir gently to coat the fruit evenly.

4. Roll out one disc of dough and fit it into a 9-inch pie dish. Pour in the cherry filling.

5. Roll out the second disc of dough and place over the filling. Trim excess dough, pinch edges to seal, and cut slits or create a lattice for venting.

6. Brush the top with egg wash for a golden finish.

7. Bake for 50–60 minutes, or until the crust is golden brown and the filling is bubbling.

8. Allow to cool for at least 2 hours before slicing to let the filling set.

Servings and timing

This recipe serves 8 people.
Preparation time: 25 minutes (plus 1 hour chilling)
Baking time: 50–60 minutes
Cooling time: 2 hours

Variations

• Add almond extract to the filling for a richer, nutty aroma.

• Mix in a handful of blueberries for a berry twist.

• Use a crumb topping instead of a top crust for a rustic look and texture.

• Replace half of the sugar with brown sugar for deeper caramel notes.

storage/reheating

Store leftover cherry pie covered at room temperature for up to 2 days, or refrigerate for up to 5 days. To reheat, place slices in a preheated oven at 300°F (150°C) for 10–15 minutes until warmed through. The pie can also be frozen for up to 3 months; thaw in the refrigerator before reheating.

FAQs

How can I prevent a soggy bottom crust?

Pre-bake (blind bake) the bottom crust for 10–15 minutes before adding the filling, or brush it with beaten egg white to create a moisture barrier.

Can I use canned cherries instead of fresh or frozen?

Yes, but be sure to drain them well and reduce the sugar in the recipe since canned cherries are often sweetened.

How do I make a lattice crust?

Cut rolled-out dough into even strips and weave them over the filling, alternating over and under.

Can I make the dough ahead of time?

Yes, the dough can be prepared up to 3 days in advance and stored in the refrigerator, or frozen for up to 3 months.

What type of cherries work best?

Tart cherries are traditional for pie, but sweet cherries can also be used; adjust the sugar to taste.

Why does my filling turn runny?

This can happen if the pie is sliced before it cools fully or if the cornstarch wasn’t measured accurately.

Can I make this pie gluten-free?

Yes, substitute the flour with a 1:1 gluten-free baking blend.

Do I have to use an egg wash?

No, but it helps achieve a golden color and adds a slight sheen. You can use milk or cream as an alternative.

Can I make mini cherry pies instead?

Yes, simply divide the dough and filling into muffin tins, adjusting the baking time to 20–25 minutes.

How do I thicken the filling without cornstarch?

You can use tapioca starch or flour as a thickening agent instead.

Conclusion

Cherry pie is a timeless dessert that brings together a flaky crust and a juicy, flavorful filling. Whether served warm with ice cream or enjoyed cold the next day, it is a treat that will always have a place at the table

Print